orange chicken recipe easy
The Best orange chicken recipe easy
Orange chicken is one of those recipes that just works every single time. It’s sweet, tangy, and crispy—everything you want in a quick weeknight dinner that still feels special. I first made it years ago when my kids were little and begging for takeout, but I wanted something homemade that didn’t take all night. This version is simple, uses ingredients I always have on hand, and comes together in under 30 minutes. My whole family loves it, especially my youngest, who asks for it at least once a week. It’s one of those dishes that disappears fast, no matter how much I make.
What I love most about this recipe is how balanced it is. The chicken is baked or air-fried, so it’s not greasy like takeout, and the sauce has real orange juice and zest, which gives it that bright, fresh flavor without being overly sugary. I usually serve it with steamed broccoli or a quick cucumber salad to keep it light, but it’s just as good over rice if you want something heartier. It’s the kind of meal that feels indulgent but isn’t heavy, and it’s packed with protein and vitamin C from the oranges. Plus, leftovers reheat well, so it’s perfect for meal prep or busy nights when you need something fast.
Easy Orange Chicken
A quick and delicious take on the classic Chinese-American dish, featuring crispy chicken coated in a sweet and tangy orange sauce. Perfect for a weeknight dinner with minimal effort.
🥘Ingredients
- 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable oil (for frying)
- 1/2 cup orange juice (fresh or store-bought)
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup rice vinegar
- 1 tbsp orange zest
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp red pepper flakes (optional, for heat)
- 2 tbsp cornstarch + 2 tbsp water (slurry)
- 2 green onions, sliced
- 1 tbsp sesame seeds
- Orange slices
👨🍳Directions
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1 In a large bowl, season the chicken pieces with salt and pepper. Add the beaten eggs and toss to coat evenly.
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2 Place cornstarch in a separate bowl. Dip each piece of chicken into the cornstarch, ensuring it’s fully coated. Shake off any excess.
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3 Heat vegetable oil in a deep skillet or wok over medium-high heat. Once hot, add the chicken in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
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4 In a small saucepan, combine orange juice, soy sauce, brown sugar, rice vinegar, orange zest, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat.
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5 In a small bowl, mix cornstarch and water to create a slurry. Slowly whisk the slurry into the saucepan. Continue cooking for 2-3 minutes until the sauce thickens.
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6 Add the fried chicken to the saucepan and toss to coat evenly. Cook for an additional 1-2 minutes to allow the chicken to absorb the sauce.
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7 Transfer the orange chicken to a serving dish. Garnish with sliced green onions, sesame seeds, and orange slices if desired. Serve hot with steamed rice or noodles.
🔧Equipment
- Large mixing bowl
- Deep skillet or wok
- Tongs
- Small saucepan
- Whisk
- Paper towels
- Plate
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Orange Chicken Works
This easy orange chicken recipe is a no-brainer for any occasion because it’s quick to make, packed with flavor, and always a crowd-pleaser. Whether it’s a weeknight dinner or a family gathering, the sweet and tangy sauce keeps everyone coming back for more. Plus, it’s simple enough that even picky eaters will love it, making it a reliable go-to when you need a dish that works every time.
❓ Frequently Asked Questions About Orange Chicken
1. What is the best type of chicken to use for easy orange chicken?
The best type of chicken for orange chicken is boneless, skinless chicken thighs or breasts. Thighs are more flavorful and tender, while breasts are leaner. Cut the chicken into bite-sized pieces for even cooking and better absorption of the sauce.
2. Can I make orange chicken without deep frying?
Yes! You can bake or air-fry the chicken for a healthier version. For baking, coat the chicken in cornstarch, lightly spray with oil, and bake at 400°F (200°C) for 20-25 minutes. For air frying, cook at 375°F (190°C) for 10-12 minutes, flipping halfway.
3. How do I make the orange sauce thicker?
To thicken the orange sauce, mix 1-2 teaspoons of cornstarch with cold water to create a slurry, then stir it into the simmering sauce. Let it cook for 1-2 minutes until thickened. Alternatively, reduce the sauce by simmering it longer to evaporate excess liquid.
4. Can I use bottled orange juice instead of fresh?
Yes, bottled orange juice works, but fresh juice tastes better. If using bottled, choose one without added sugars or preservatives. For extra flavor, add a teaspoon of orange zest to the sauce.
5. How do I store and reheat leftover orange chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave for 1-2 minutes or warm in a skillet over medium heat with a splash of water to prevent drying. Avoid reheating in the oven, as it can make the chicken tough.
